Ingredients:
– 75 grams of pineapple pieces (frozen)
– 70 grams of brown rice
– 1 tablespoon (olive) oil (10 ml)
– ½ teaspoon paprika powder (1 g)
– ½ teaspoon thyme, dried (1 g)
– 100 grams of chicken fillet
– ½ cucumber
– 1 red pepper
– ½ jalapeño pepper
– ½ red onion
– ½ lime
Preparation:
Remove the pineapple from the freezer and let it thaw in a bowl.
Cook the rice according to the instructions on the package.
Mix the oil with the paprika powder, thyme, salt and pepper in a small bowl. Then coat the chicken fillet with this marinade.
Heat a frying pan and fry the chicken fillet until done and golden brown on both sides for about 10-12 minutes.
In the meantime, make the salsa. Cut the pineapple cubes a little smaller. Cut the cucumber into quarters lengthwise. Remove the seeds and cut the cucumber into cubes. Also cut the pepper into small cubes and finely chop the jalapeño pepper. Chop the red onion. Mix this all together in a bowl, together with a tablespoon of lime juice, some lime zest and salt and pepper.
Serve the rice on a plate together with the chicken fillet and salsa.
– Kcal: 526
– Protein: 32g
– Carbohydrates: 68g
– Fat: 14g
– Dietary fiber: 8g
This recipe was made possible by FitChef
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